What function of emulsifier in baked good??
Emulsifier act as a dough conditioners by improving the binding of wheat flour gluten strands to each other.
What Dough conditioner benifits to baked good???
There are some benifits about dough conditioner:
Compensation for variations in raw materials
Improved dough machinability by gluten complexing.
Greater tolerance to production abuse of dough by providing a drier, less sticky dough. This reduces tearing and facilitates processing.
shorter proof times, and increased volume.
Better texture of finished product - i.e., finer grain.
Improved hydration rate of the flour and other ingredients.
Emulsifier act as a dough conditioners by improving the binding of wheat flour gluten strands to each other.
What Dough conditioner benifits to baked good???
There are some benifits about dough conditioner: